SOUTHERN GUMBO Á LA “COUNTY CHAIRMAN”
A year-old fowl. Joint it as you would for frying.
Soup kettle ready on the back of the stove with cold water.
Then, the frying pan—
About one-half dozen thin slices of the best bacon. Reserve this for the kettle later.
Bacon fat in the frying pan—fry the chicken very brown. As soon as each piece of chicken is brown place it in the kettle—then put the kettle over the fire. Let it boil.
Add six small onions or three large ones. Sliced and fried in the bacon grease.
Onions fried golden brown.
Then to the onions add a can of tomatoes or the equivalent of sliced tomatoes.
Keep stirring from the bottom to prevent burning.
All must cook until it has thickened.
While cooking add chili peppers cut fine, green peppers the same, also okra.
Add one or two large bay leaves and season to taste with salt and pepper.
Onions, tomatoes and peppers should be added to the chicken in the kettle when they have cooked sufficiently.
If fresh okra is not available use the best canned kind.
About ten minutes before the Gumbo is ready add—
One can of Golden Bantam Corn.
To serve with the Gumbo have a dish of perfectly cooked rice. You may use the same general formula for Crab or Oyster Gumbo. A Combination Salad is about the only thing worth serving with Gumbo. Although you might wash it down with a bottle of PRE-WAR IMPORTED CLARET—HELP!!!!